1. Prepare the Dough:
Activate the yeast: In a small bowl, combine 450 ml of warm milk with 8 g of dried yeast. Let the mixture sit for 5-10 minutes until frothy, indicating that the yeast is activated.
Mix the wet ingredients: In a large mixing bowl, whisk together 2 large eggs, 25 g of sugar, and 3 g of salt. Add 80 g of melted butter and the activated yeast mixture. Stir until combined.
Add the dry ingredients: Gradually add 800 g of all-purpose flour and 8 g of baking powder to the wet ingredients, mixing continuously until a soft dough forms.
Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-8 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for about 5 minutes.
First rise: Place the dough in a greased bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Filling:
Grate the cheese: While the dough is rising, grate 150 g of cheddar cheese and set it aside.
Dice the ham: Dice 150 g of ham into small cubes.
Cream cheese: Keep 80 g of cream cheese ready. You can mix the diced ham with the cream cheese to make the filling easier to handle.
3. Shape the Buns:
Punch down the dough: Once the dough has risen, punch it down to release the air.
Divide the dough: Divide the dough into equal portions, about the size of a golf ball (you should have about 12-16 portions, depending on your preferred size).
Fill the buns: Take each dough portion, flatten it slightly, and place about 1 tablespoon of the ham and cheese filling in the center. Fold the edges of the dough over the filling and pinch to seal the buns tightly.
Second rise: Place the filled buns on a baking sheet lined with parchment paper, leaving some space between each one. Cover with a kitchen towel and allow them to rise for another 30 minutes.
4. Add the Topping and Bake:
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